Ingredients:

For the Salmon:
4 (6 oz.) skinless salmon fillets
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp black pepper
1/4 tsp cayenne pepper
1 lemon, juiced
For the Cajun Butter Sauce:
6 tbsp butter
1 tbsp honey
4 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream
1 tbsp cornstarch
1/2 cup diced tomatoes
1 tbsp lemon juice
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)

Instructions:

Prepare the Salmon:

Pat the salmon fillets dry and brush them with olive oil.
Mix together the salt, garlic powder, onion powder, smoked paprika, dried oregano, dried thyme, black pepper, and cayenne pepper. Rub this spice mix evenly over the salmon fillets.
Cook the Salmon:

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Once hot, add the salmon fillets, skin-side down. Cook for about 4 minutes until the skin is crispy.
Flip the salmon fillets and cook for another 3-6 minutes until the salmon is cooked through. Remove from the skillet and set aside.
Make the Cajun Butter Sauce:

In the same skillet, melt 6 tablespoons of butter over medium heat.
Add the honey and minced garlic. Cook for about 2 minutes until fragrant.
Add the chicken broth and bring to a simmer. Whisk in the cornstarch until the sauce begins to thicken.
Stir in the heavy cream, diced tomatoes, lemon juice, and grated Parmesan cheese. Let the sauce simmer for another 2-3 minutes until smooth and creamy.
Combine and Serve:

Return the salmon fillets to the skillet and spoon the sauce over them. Let them cook in the sauce for a minute or so to heat through.
Garnish with fresh parsley and a squeeze of lemon juice if desired.
Serve immediately.